Thai-style salmon fishcakes with lime mayo dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15 fishcakes
Skip to ingredients
- 2 x 220g cans red salmon
- 4 spring onionsfinely chopped
- 2 tbsp fresh corianderroughly chopped
- 1 limezested and juiced
- 2 eggsbeaten
- 75g medium matzo meal
- 1 tbsp desiccated coconut(optional)
- 1-2 tbsp neutral oil
For the dip
- 100g mayonnaise
- 1 tsp grated lime zest(roughly 1 lime)
- 1 tbsp lime juice(roughly ½ lime)
Nutrition: Per serving
- kcal130
- fat9g
- saturates1g
- carbs5g
- sugars1g
- fibre0.3g
- protein8g
- salt0.37g
Method
step 1
Drain the salmon and mash in a medium sized bowl. Add the spring onions, coriander, lime zest and juice, the eggs, matzo meal and coconut, if using. Season generously with salt and pepper and mix until evenly combined.
step 2
Heat your air fryer to 180C. Meanwhile brush the top of the fishcakes with a little oil.
step 3
Place the fishcakes in a single layer, oiled side down, and lightly brush the other side of each. If you can’t fit them all in one go you can do this in batches. Air-fry at 180C for 8 mins then turn and fry for another 7-10 mins until they are lightly browned and crisp.
step 4
Meanwhile mix the mayonnaise with the lime zest and juice. Taste for seasoning. Serve the fishcakes hot with the dip, or at room temperature. Will keep chilled for up to two days.
